
This flourless chocolate Swiss roll is dense, chewy and moist.
Ingredients
- ¼ cup cocoa
- ¾ cup milk
- 4 eggs, separated
- ½ cup caster sugar
- 300 ml cream
- 2 tablespoons icing sugar
- 1 teaspoon vanilla essence
Method
- Preheat the oven to 180ºC. Grease and line a standard 20cm x 30cm Swiss roll tin with baking paper.
- Mix the cocoa and milk in a small saucepan and heat gently until the cocoa has dissolved. Set aside to cool thoroughly.
- Using an electric beater, beat the egg yolks and sugar together until pale and fluffy. Beat in the cooled milk mixture.
- In a scrupulously clean bowl, beat the egg whites with clean dry beaters until stiff but not dry. Fold in the cocoa mixture.
- Quickly spread the mixture evenly into the prepared tin.
- Bake in the preheated oven for 25-30 minutes until well risen and just firm to the touch.
- Working quickly, turn out onto a sheet of clean baking paper, remove the baking paper lining and cover with a lightly damp tea towel. Leave to cool for 10 minutes before rolling up (in a clean tea towel) and leaving until cold.
- Whip the cream, icing sugar and vanilla essence together. Unroll the sponge and spread the cream mixture over the sponge leaving a 1cm edge at one of the shorted edges. From the opposite shorter side, roll up, enclosing the cream. Have the seam underneath.
- Place on a long cake plate and dust with icing sugar before serving cut in thick slices.
Cooks Tips
Have the cream well-chilled to get the best volume and texture when whipping.
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